DEBRIS.COMgood for a laugh, or possibly an aneurysm

We went to dinner at Stella’s Cafe tonight, with friends who know most everybody in town, including Stella’s chef/owner Gregory Hallihan. (In contrast, I only know the people who bring packages to my door.) Stella’s is arguably the best upscale bistro in West County, given the shrinking portions, deteriorating service, and inflating prices at another place I could mention whose $8 spinach salad fits comfortably onto a fork.

Tonight’s special appetizer was a tomato-peanut soup. I love Thai food, or more to the point, I used to have a serious thing for peanut butter, but this sounded a little too inventive for my pedestrian palette; I didn’t order it until I learned that the clam and rock shrimp chowder was out of stock. (Sort of a soup/inventory pun for the foodies in the audience.)

Anyway, the tomato-peanut soup kicked my ass — it was vegan, and hot with cayenne, two easy ways to get me to admire anything. Later, when the chef brought our entrees, I told him “we’re about ready to break legs to get that soup recipe.” He gave me the sort of look I often get in restaurants, something between “For 15% I’ll endure this” and “we reserve the right to refuse service to anyone.”

Nonetheless, as we finished our desserts — which were rich as Atilla and twice as fat — I noticed the chef scribbling something on a legal pad, and wouldn’t you know it, a minute later he not only hand-delivered the soup recipe but he walked us through it too, giving additional preparation tips.

Too many chefs treat recipes like trade secrets, I think. Kudos to Chef Hallihan for sharing a little of his magic. For the price of a simple recipe, he picked up a couple new loyal customers.

More food images from Stella’s Cafe